Two Crafty Brewers
Kings County Brewers Collective Brewery
Fashion Police
Super resin, pine. Citra, Cascade and Cashmere hops - two thirds of which are pretty unusual. Acquired but interesting. — 6 years ago
McGargles Irish Family Brewers
Ned's India Pale Ale
White flowers, hop, ham, citrus, light, bacon
The town of Kilcock, Ireland was founded in the 7th century around the healing wells of a brewing monastery, and until the 1800s it was home to five breweries and two distilleries. Our own brewery, in fact, can be tracked back to 1595, sharing a space with the famous Green Well, which is as old as Kilcock itself.
A town steeped in history is the ideal place to brew fantastic beer, and to write our own brewing history – in this case, the story of the dysfunctional first family of Irish brewing, the McGargles. — 11 years ago
Wildflower
Gold Australia Wild Ale
Blend 3. Winey ale's very tasty. Producer's notes are pretty spot on imo, even the [reductive?] funk when first opened.
From Wildflower's website:
Gold is a blended, barrel aged Australian Wild Ale. Blend #3 is a blend of two barrels, 1726 and NoSai. The beer in 1726 was brewed on 27 February 2017 and racked into the barrel on the last day of that month. At blending, this barrel was showing great signs of both our house culture and a fresh example of Gold. It had a subtle acidity while still displaying fresh lime and citrus characteristics. NoSai, the sister of sponsai in Blend #1, was brewed clean and remained intentionally uninfected for the majority of its life. Alone, the beer was quite oaky with a lengthy body from the raw wheat and extended maturation in oak. The intention for this blend was to bring some fresher characteristics to Gold like stone fruit, lime, grapefruit and lemon. Ongoing, this is really what we would like to see; however, the blended beer still has great notes of barrel character with a long mouthfeel and oak.
The base beer is brewed entirely with New South Wales cereals: Single Origin (S.O.) Moree, NSW grown Gairdner ale malt and North Star, NSW grown Spitfire S.O. raw wheat thanks to Provenance Malt, and Riverina grown Janz S.O. raw wheat from Voyager Craft Malt. It is made with filtered Sydney water and Motueka (NZ) and Saaz (CZ) hops. Finally, it was fermented with our house culture: brewers yeast, foraged wild yeast and naturally occurring souring bacteria native to New South Wales. It was bottled on May 4 2017 and naturally conditioned through refermentation for 4 weeks. At bottling it was 5.0% ABV, 25 IBU and 0.8°P (FG= 1.003 SG). — 9 years ago
Aaron Tan
Yamamoto Junmai Ginjyo No. 6 - a very thoughtful gift from KK. He clearly knows how much of a fan I am of Aramasa, the birth place of the No. 6 starter. Put that in the hands of another cult brewer in Akita (NB: both Next5 brewers), and you've got quite an intrigue. Drank side by side with two other No.6 peers from Aramasa, this was distinctly different. Richer and wilder, which made sense being a unpasteurized, undilluted brew of Yamadanishiki. The nose was all yeasty, with some topical fruits punching through. On the palate, it was rich and umami with a round glycerol opulence, yet all balanced by elegant green apple notes and bright acidity. I'm a fan, but it's got nothing on the Aramasa's on the table. — 3 years ago